Tequila Orange Truffles


Author Maya Krampf from


  • 10 tablespoons full fat coconut milk
  • 1/2 medium orange (zest and juice)
  • 2 1/2 tablespoons ghee (cold, diced)
  • 9 ounces 85% dark chocolate
  • 1.5 fl oz 100% agave silver tequila
  • cocoa powder (for dusting)
  1. Bring the coconut milk, orange juice, and orange zest to a boil. Once boiling remove from heat and let it sit for 1 hour.
  2. Chop the chocolate into small slivers and place in a heat safe bowl.
  3. Bring the coconut milk mixture back to a boil and stir in the ghee. Pour the boiling mixture over the chocolate and stir until incorporated.

  4. If the chocolate doesn't fully emulsify into a smooth ganache bring 2-3 tablespoons of coconut milk to a boil and add to the mixture. (sometimes you need a bit more coconut milk)
  5. Stir in the tequila and place in the freezer or refrigerator to set. Once it is set use a spoon to make small truffles using your hands to form it into a ball. Dust in cocoa powder and serve.

Recipe Notes

**It's best to keep these truffles in the refrigerator. They will keep for up to a week if you have any self control. For us they last less than 2 days.

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.


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